When the weather starts warming up, it seems like the barbecue invitations start growing along with the flowers. If you’re ready to throw your own bash, we have the barbecue dishes that will wow your guests.
Read on for some of our favorites, and don’t forget the dessert !
Chicken Caesar Salad Kabobs
- 1 pound chicken breasts (preferably boneless), cut into 1-inch pieces
- 1 bell pepper, sliced into pieces
- 8 green onions, cut into pieces, about 4 inches each
- 1/2 – 3/4 cup Caesar dressing (according to your preference)
- 2 heads romaine lettuce, torn
- 1/2 cup croutons
- 1/4 cup shredded Parmesan cheese
While you preheat your grill, assemble the skewers: alternate chicken , bell peppers, and onions on each skewer. Brush with about 1/4 cup of dressing before putting on the grill about 4 to 6 inches from a medium heat (about 350 degrees) and covering. Cook for about 10 to 12 minutes or until chicken is thoroughly cooked.
Serve on top of romaine lettuce and cover with croutons and cheese . Serve with remaining dressing.
Grilled Chinese Chicken Wings
- 18 wings
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon garlic powder
Setting wings aside, mix all the remaining ingredients in a medium bowl . Pour into a resealable bag along with the chicken wings and marinate in the refrigerator for about an hour. Preheat grill to a medium heat, about 350 degrees. Place wings on the grill and cook until the is chicken thoroughly cooked, about 40 minutes. About halfway through grilling , brush with leftover marinade.
Lime Shrimp and Cilantro Kabobs
- 12 raw shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons cilantro, chopped
- 3 jalapeno peppers, stemmed and seeded, quartered lengthwise
Mix oil, cilantro, lime zest and juice in a large bowl, then save about 3 tablespoons to serve as a dressing later. Add shrimp and jalapenos to marinade and mix until coated.
Preheat your grill while assembling skewers: alternating shrimp and jalapenos on each skewer. Place on grill with medium-high heat turning once and grilling until shrimp are thoroughly cooked, about 8 minutes. Trickle reserved marinade on top to serve as dressing.
Sweet and Spicy Salmon
- 1 pound salmon fillet
- 4 teaspoons packed brown sugar
- 4 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Garlic powder, to taste
- Salt, to taste
Preheat your grill to about medium heat (350 degrees). Except for the salmon, mix all ingredients in a small bowl. Spread over the salmon, then place it (skin side down), on the grill. Cover and cook about 10 to 14 minutes (without turning) until the fish flakes easily.
Our barbecue dishes are meant to be a launch pad for your own creations; feel free to try different combinations, switch out seasonings, or experiment with different meats. Add some drinks and music, and you can bet your cookouts will be one invitation no one will want to miss.